Investindustrial has entered into an agreement to acquire Kiremko Group, Idaho Steel Products and Reyco Systems, collectively recognised as key players in the design and manufacture of customised equipment for the food processing industry. This acquisition focuses primarily on enhancing capabilities within the potato processing segment, which has seen significant growth and innovation in recent years. Kiremko Group, which includes Kiremko, Idaho Steel and Reyco, has established a strong reputation for delivering high-quality, innovative solutions for the production of potato products such as frozen French fries, hash browns and potato flakes. With a combined history exceeding a century, these companies have developed a robust global customer base of over 300 clients across more than 50 countries. The group generated over $200 million in sales in 2024, underscoring its status as a market leader. Kiremko, founded in 1965 and headquartered in the Netherlands, alongside Idaho Steel and Reyco both based in Idaho, has been at the forefront of advancements in food processing equipment. Their commitment to quality and reliability has made them synonymous with excellence in the industry, particularly in potato processing systems. Investindustrial plans to leverage this acquisition to create a leading global platform for food processing equipment, with a focus on both organic growth and strategic acquisitions in related sectors. The firm aims to enhance the integration of these companies, combining their strengths to drive innovation and improve customer value. Andrea C Bonomi, chairman of the Investindustrial's industrial advisory board, said: "As we support their integration and alignment, we are confident that combining our extensive industrial expertise and global network with their unique strengths will accelerate innovation, enhance customer value and further strengthen the group’s market position". He continued: "This new group is a compelling addition to Investindustrial’s portfolio of exceptional businesses, and we look forward to contributing to its continued success and expansion”. This move aligns with Investindustrial's broader strategy of investing in companies at the intersection of industrial automation and the food and beverage sectors. The firm has previously supported businesses like Omnia Technologies and Piovan, recognising the critical role that advanced equipment plays in meeting the evolving demands of food processors. As the demand for processed potato products continues to rise, driven by consumer trends favouring convenience and quality, the newly unified group is well-positioned to capitalise on these trends. The integration of Kiremko, Idaho Steel and Reyco under Investindustrial's stewardship is expected to enhance their competitive edge and expand their market reach. With a workforce of over 450 employees and manufacturing facilities across the Netherlands, the US, India and China, the group is set to benefit from Investindustrial's extensive industrial expertise and global network.

Tropicana has unveiled Tropicana Essentials in the US, a new orange juice blend designed to meet the nutritional needs of families during the back-to-school rush while remaining budget-friendly. Tropicana Essentials combines the beloved taste of fresh orange juice with a blend of apple and pear juices, offering a flavourful experience without the added sugars. Each serving is fortified with essential vitamins and minerals, including antioxidant vitamins C and E, calcium, and vitamin D, making it a nutritious choice for breakfast. Available in three varieties – Orange Blend (no pulp), Orange Blend (some pulp) and Orange Mango Blend (no pulp) – Tropicana Essentials is positioned as a practical solution for families looking to balance quality and cost. The suggested retail price of $3.89 for a 46-fluid-ounce bottle makes it accessible to a wide consumer base, aligning with the brand's commitment to delivering juice at a more affordable price point. The launch of Tropicana Essentials comes as families prepare for the back-to-school rush. The new line will be available at major retailers nationwide, including Target, Kroger and Albertsons, ensuring broad distribution and visibility in the competitive beverage market. As consumer preferences shift towards health-conscious and budget-friendly options, Tropicana's introduction of Essentials reflects a strategic response to these trends. With families increasingly seeking convenient yet nutritious products, this launch positions Tropicana to capture a significant share of the breakfast beverage market.

In a new study published in Nature , researchers from the University of Oxford have unveiled an engineered food supplement designed to address critical nutrient deficiencies in honeybee colonies. This new product, developed through advanced synthetic biology techniques, could significantly enhance colony reproduction rates and provide a sustainable solution to the alarming decline of honeybee populations. As agricultural practices and climate change continue to diminish floral diversity, honeybees are increasingly deprived of the essential nutrients found in natural pollen. Traditional artificial pollen substitutes, primarily composed of protein flour, sugars and oils, fail to deliver the necessary sterols vital for bee health. Recognising this gap, the research team collaborated with institutions including the Royal Botanic Gardens Kew and the Technical University of Denmark to engineer a yeast, Yarrowia lipolytica , capable of producing a precise blend of six key sterols. Lead author Dr Elynor Moore (Department of Biology, University of Oxford at the time of the study, now Delft University of Technology) said: “For bees, the difference between the sterol-enriched diet and conventional bee feeds would be comparable to the difference for humans between eating balanced, nutritionally complete meals and eating meals missing essential nutrients like essential fatty acids". She continued: "Using precision fermentation, we are now able to provide bees with a tailor-made feed that is nutritionally complete at the molecular level”. The three-month feeding trials conducted in controlled environments demonstrated compelling results. Colonies that received the sterol-enriched diet reared up to 15 times more larvae to the viable pupal stage compared to those on conventional diets. Furthermore, colonies on the engineered diet maintained brood production throughout the study, while those on sterol-deficient diets ceased after 90 days. This breakthrough suggests that the engineered supplement not only matches the nutritional profile of naturally foraged pollen but also enhances the overall health and productivity of honeybee colonies. The implications of this engineered supplement extend beyond bee health; they resonate deeply within the F&B sector, where honeybees play a crucial role in pollinating over 70% of leading global crops. With commercial honeybee colony losses in the US ranging from 40% to 50% annually, and projections suggesting even higher rates in the coming years, this innovation offers a promising avenue for mitigating risks to food security and biodiversity. Danielle Downey, executive director of the non-profit Project Apis m, said: “We rely on honey bees to pollinate one in three bites of our food, yet bees face many stressors. Good nutrition is one way to improve their resilience to these threats, and in landscapes with dwindling natural forage for bees, a more complete diet supplement could be a game changer". While initial results are promising, further large-scale field trials are necessary to assess long-term impacts on colony health and pollination efficiency. If successful, the supplement could be commercially available to farmers within two years. Additionally, the technology behind this product may pave the way for dietary supplements tailored for other pollinators and farmed insects, further enhancing sustainable agricultural practices.

Lactalis Nestlé Chilled Dairy UK has launched a vibrant new addition to its popular mousse range: Aero Orange & Chocolate Mousse. This new flavour combination is now available in Tesco and Asda, and offers a refreshing twist on the beloved Aero brand. Aero Orange & Chocolate Mousse features the signature light and bubbly texture that fans have come to expect, presenting a smooth orange-flavoured mousse complemented by rich chocolate sauce. Each pot contains just 76 calories and is crafted without any artificial colours, flavours or preservatives, aligning with the growing consumer preference for lighter indulgences and citrus flavours. The new mousse joins a line-up that includes Aero Milk Chocolate Mousse, Aero Peppermint & Chocolate Mousse and Aero Choco Hazelnut Mousse. All Aero mousses are HFSS compliant, made with Rainforest Alliance Certified cocoa and packaged in recyclable PET pots, addressing consumer expectations for health-conscious choices and sustainable sourcing practices. Lise Chevallier, brand manager at Lactalis Nestlé Chilled Desserts UK, said: “We are delighted to introduce Aero Orange & Chocolate mousse to our line-up. This vibrant new flavour delivers a bold, fresh twist on a classic, with the iconic bubbly Aero experience that fans know and love." She continued: "We are confident it will drive excitement in the chilled aisle while reinforcing Aero’s standout credentials in the category”. Orange & Chocolate Mousse is available now in 4x58g packs at a recommended retail price of £2.00.

IFF has partnered with Reservas Votorantim to focus on bioprospecting in Brazil’s largest private Atlantic Forest reserve, Legado das Águas. The collaboration aims to harness the region’s unique biodiversity for new product development. Bioprospecting refers to the exploration and evaluation of natural compounds – from sources such as plants, marine organisms and microorganisms – for their potential use in a range of applications. The partnership grants IFF and its subsidiary, LMR Naturals, exclusive access to nearly 1,000 native plant species found in the Legado das Águas reserve. This initiative is poised to unlock a wealth of new extracts tailored for the fragrance and cosmetic industries, tapping into the growing consumer demand for natural and sustainably sourced ingredients. Charbel Bouez, IFF’s senior vice president of R&D for scent, highlighted the potential of this collaboration: “The partnership enables IFF to sustainably source fresh and inspiring ingredients from one of the planet’s most ecologically unique biomes”. The establishment of a state-of-the-art research lab within the reserve will facilitate in-depth studies of these native species, fostering innovation in product formulations. This strategic alliance not only highlights IFF's commitment to sustainable practices but also positions Brazil as a key player in the global market for renewable ingredients. As consumers increasingly gravitate towards products that prioritise environmental responsibility, IFF’s focus on bioprospecting aligns perfectly with these evolving market trends. David Canassa, CEO of Reservas Votorantim, said: “Bioprospecting offers a range of solutions for society,” underscoring the partnership's dual focus on conservation and commercial opportunity. The collaboration aims to cultivate native plants that could emerge as the next sensation in the fragrance and cosmetics markets, thereby enhancing both biodiversity and business prospects. The implications of this partnership extend beyond mere product development; they signify a shift towards a more sustainable and ecologically conscious approach within the F&B industry.

It’s easy to get swept up in the news and activities of the industry’s global titans, but what about the smaller firms that are out there flexing their creative muscles? In this instalment of ‘Start-up of the month’ – which celebrates the lesser-known companies and their innovations – we speak to Ilya Preston, co-founder and CEO of PAXAFE, an AI-enabled, device-agnostic risk-management platform that reduces product loss, improves operational efficiency and optimises decision making for cold chain shippers and carriers. How does PAXAFE’s CONTXT platform specifically address the unique challenges faced by food and beverage companies in managing cold chain logistics? Look, managing cold chain logistics for food and beverage is brutal. There’s no room for error, one small temperature deviation, and you are throwing out an entire shipment of perishable goods. That is why we built our platform to be more than just a tracking tool. It is a decision-intelligence platform that does not just tell you where your shipments are, it predicts risks before they happen. Our AI models factor in everything from weather patterns to lane reliability, giving food manufacturers the ability to take proactive steps, not just react after it is too late. We are not here to add another dashboard to your plate, we want to give a one dashboard for all pertinent items within your supply chain...we are here to make sure fewer shipments are lost and waste is minimised. What role does real-time data play in ensuring that food and beverage products are delivered on time and in optimal condition, especially with perishable goods? The biggest misconception is that real-time tracking alone is enough. It isn’t. Just knowing where your shipment is does not prevent a temperature excursion. What actually makes a difference is being able to predict an issue before it happens. That is why we built features like Predictive Time to Excursion (PTE) and Predictive Time of Arrival (PTA), so companies are not scrambling when something goes wrong. We give food manufacturers the data they need to make smart, timely decisions to prevent spoilage and delays. Less scrambling, more control. Food manufacturers often face temperature fluctuations and product spoilage. How does PAXAFE proactively predict and mitigate these risks in the supply chain? The way the industry has handled this problem for decades is pretty outdated, relying on post-shipment data loggers and hoping for the best. That is not how we operate. At PAXAFE, we take a data-driven, AI-powered approach to identifying high-risk routes before shipments even hit the road. By analysing thousands of variables, like carrier performance, external weather conditions, packaging integrity and lane risk history, we help food manufacturers make better decisions upfront. That means fewer rejected shipments, fewer financial losses, and ultimately, fewer headaches. With sustainability becoming a priority in the food industry, how does PAXAFE’s platform contribute to reducing waste and improving the sustainability of cold chain operations? Food waste is a massive problem – almost a third of all food globally gets wasted, much of it due to logistics failures. That’s unacceptable. The reality is, the best way to be sustainable is to prevent spoilage before it happens. At PAXAFE, we help companies reduce waste by ensuring their perishable goods stay within safe temperature ranges, reducing unnecessary re-shipments and over-packaging. It is a win-win: better supply chain efficiency, lower operational costs and a meaningful reduction in environmental impact. What are some of the most common operational risks in food and beverage logistics, and how does PAXAFE’s technology help companies address them? Food logistics is one of the hardest industries to operate in because the margin for error is razor-thin. The most common problems I hear from our customers are: • Temperature excursions leading to spoilage • Last-mile delivery issues impacting freshness • Inconsistent carrier performance • High intervention costs due to manual monitoring PAXAFE directly addresses these challenges with AI-driven risk modelling and automation. Instead of reacting to problems, we predict and prevent them. We help businesses pinpoint risky lanes, optimise carrier choices and reduce manual monitoring by up to 40%. This isn’t just theory, our customers are saving millions of dollars in spoilage and wasted logistics costs. PAXAFE serves high-profile food and beverage companies. Can you share any specific success stories where your platform has made a tangible impact? One of our customers – a major perishable food distributor – was constantly losing shipments due to temperature fluctuations, especially on international routes. By using our Lane Risk Assessment tool, they were able to identify exactly which carriers, routes and packaging configurations were causing the most failures. Within a few months, they reduced rejected shipments by 30%, saved hundreds of thousands of dollars and cut their intervention costs almost in half. That is the kind of real-world impact we focus on at PAXAFE – practical solutions that deliver measurable results. In what ways does PAXAFE ensure that smaller food and beverage businesses can benefit from cutting-edge logistics technology without the need for a large financial investment? Not every food company has the budget of a Fortune 500 brand, and we get that. That is why we built our platform to be scalable and device-agnostic, meaning you don’t need to buy expensive proprietary IoT sensors to benefit from our technology. Whether you are a regional supplier or a national brand, our AI-powered logistics tools integrate with whatever systems you are already using, helping you optimise cold chain performance without breaking the bank. As consumer demand for fresh, local and organic products increases, how is PAXAFE helping companies maintain supply chain efficiency while meeting these expectations? The rise of farm-to-table, organic and fresh local goods has completely reshaped food logistics. Consumers expect higher quality and faster delivery, but that also means more complexity, more stops and more temperature-sensitive shipments. PAXAFE helps companies navigate this complexity by using AI to optimise last-mile delivery, reduce transit delays and ensure real-time quality monitoring. Whether you are shipping organic produce or high-end dairy products, we give you the insights needed to protect freshness and keep customers happy. What advice would you give to food and beverage start-ups looking to scale their operations and improve their supply chain resilience? The biggest mistake I see is scaling too quickly without visibility into their logistics risks. If you do not have a handle on temperature control, carrier performance or packaging integrity, you will start running into major issues as you grow. My advice? • Invest in data-driven logistics early. Do not wait until you have supply chain problems to solve them. • Automate risk monitoring. You do not need a huge team to keep shipments safe – AI can do it for you. • Choose partners that grow with you. Make sure your logistics tech can scale without requiring huge capital investments. If you get these things right, you will build a resilient, cost-efficient supply chain that supports growth, not holds it back. Looking forward, how do you see the future of cold chain logistics evolving in the food and beverage industry, and what innovations can we expect from PAXAFE? Cold chain logistics is evolving fast and the companies that embrace automation and AI will have a massive competitive edge. We are moving toward a future where manual intervention will be a thing of the past, instead, AI-driven predictive logistics will automate risk assessment, optimise carrier selection and even suggest real-time corrective actions. At PAXAFE, we are investing heavily in automated decision intelligence so that our customers can focus on growing their business instead of constantly putting out fires. Cold chain logistics should be a strategic advantage, not a liability. The companies that get this right will dominate the market. At the end of the day, food logistics is about getting fresh, safe products to customers with zero waste. We built PAXAFE to make that process smarter, more efficient and more predictable. If you are in the food and beverage industry and you are tired of losing money to cold chain failures, let’s talk – we will show you how to take control of your logistics and start winning with data.

UK soft drinks brand Hip Pop has named Matt Bowler-Jones as its new chief executive officer, following the departure of Graham Beales after two years in the role. Matt Bowler-Jones Bowler-Jones joins the kombucha and functional drinks company with three decades of experience at well-known food brands including Marsh and Baxters, most recently serving as commercial and supply chain director at Finlay’s. During Beales’ tenure, Hip Pop expanded into major UK and international retailers, overhauled its supply chain and launched a refreshed brand identity. Bowler-Jones said he will focus on accelerating Hip Pop’s international expansion and pursuing new commercial opportunities: “In the past two years, Hip Pop has seen some incredible progression, and Graham must take great credit in delivering this success. The brand has established itself as vibrant, relevant, and a real force in the industry so I can’t wait to amplify this even further and drive continued growth of the business and its amazing people. We have some very exciting times ahead.” Beales added: “Stepping back after two intense years, I’m proud of what the team has built. We transformed the business, grew fast and proved what’s possible with focus and grit... Working alongside the founders, the board and the wider team has been a real privilege for me." “Matt is joining Hip Pop at the perfect time. With his background and experience I am confident he will have a huge impact on the future success of the business."

Sustainable investment firm Collateral Good has been appointed to manage a €100 million Sustainable Food Fund, formerly known as Blue Horizon Venture I. Now rebranded as Collateral Good Food Innovation I , the fund comprises 14 portfolio companies working across plant-based, precision fermentation and cultivated meat sectors. Investments include Swiss plant-based meat producer Planted, precision fermentation companies Every, Geltor, Chromologics and Algama, and cultivated meat pioneer Mosa Meat. The transition follows a process led by Deloitte Luxembourg, with more than 85% of the fund’s Limited Partners selecting Collateral Good to take over management. The fund will be led by co-founders Mariana Gonzalez and Michael Kleindl, alongside partners Cyril Zimmermann and Jarne Elleholm, and supported by an advisory network including Maxence de Royer (Nestlé), Constantino Matouk (Bimbo Corporation) and Frank Alexander Kühne (Adalbert Raps Stiftung). Collateral Good said that while the alternative protein and food tech sectors have faced headwinds in recent years, the long-term outlook remains positive. The firm emphasised that continued innovation in these fields is key to building a climate-positive and resilient global food system. Top image: @ Planted Foods

Trewithen Dairy has expanded its portfolio with the launch of Cornwall Gold, what the company claims is the "most luxurious and creamiest milk" to date. The golden milk contains 5% fat, delivering a smooth, rich taste. Trewithen Dairy describes Cornwall Gold as a modern take on traditional gold top milk, with the cream blended throughout for a consistent texture and flavour. The launch coincides with growing consumer demand for full-fat dairy and products made with fewer, recognisable ingredients, as shoppers move away from ultra-processed alternatives. Cornwall Gold is positioned to meet this demand with a focus on natural ingredients and traditional production. Mark Moody, marketing director at Trewithen Dairy & Ehrmann UK, said: "We're proud to be expanding our range with Cornwall Gold, a premium milk that showcases the quality of Cornish milk with delivering a beautifully blended, decadent experience. It's a standout addition that strengthens our offering in the premium dairy space and provides retailers with a distinctive product to add to their shelves." Cornwall Gold is available at Sainsbury's stores in 1-litre and 2-litre formats. The milk will also roll out at Tesco stores from October 2025.

T. Hasegawa USA has launched Hasecitrus, a natural flavour-stabilising technology designed to help beverage manufacturers maintain fresh-tasting citrus drinks with improved shelf-life consistency. The ingredient protects citrus profiles from oxidation – a reaction triggered by oxygen, pH changes and temperature fluctuations – which can alter colour, aroma and taste. Oxidation is a common challenge in both dry and liquid beverages, particularly those exposed to UV light or temperature variation during distribution. The technology was developed over two years under T. Hasegawa’s “Bridge to Tokyo” programme, which integrates R&D from its Japan headquarters with its US subsidiary. It launches in eight liquid variants – lemon, lime, orange, blood orange, navel orange, lemon lime, white grapefruit and pink grapefruit – with dry powder formats available on request. L-R: Blood orange, pink grapefruit, orange and lemon lime slices. Unlike conventional approaches that rely on less refined citrus commodities, T. Hasegawa said Hasecitrus uses a shelf-stable formulation to maintain flavour profiles for longer without refrigeration or specialised packaging. The company stated this supports clean-label, preservative-free beverages, even in complex formulations such as sports nutrition and energy drinks containing protein and electrolytes. Masashi Miyamoto, senior flavour chemist at T. Hasegawa USA, said: “We aim to identify production challenges facing the food and beverage industry and address these issues with innovative science-based flavour solutions. Hasecitrus is the result of a long process of adapting T. Hasegawa’s existing technologies to serve manufacturing needs in North America.” Hasecitrus meets FDA guidelines for natural flavours and can be produced to conform with non-GMO and Kosher certifications.

Terry’s has added a new flavour to its festive line-up with the launch of the limited-edition Chocolate Caramel Ball. The product combines Terry’s milk chocolate with caramel in its signature 20-segment ball format. The launch comes as caramel continues to lead UK confectionery NPD, with sales growth of 60% since 2021 and one in three consumers seeking the flavour, according to the company. The Chocolate Caramel Ball is part of Terry’s “beyond orange” strategy to expand its portfolio beyond the brand’s flagship Chocolate Orange. Previous non-orange seasonal launches have included the Chocolate Mint Ball in 2023 and the Chocolate Milk Ball in 2024 . Lorène Decam, senior marketing manager at Terry’s, said: “Caramel continues to dominate flavour trends, and we see strong headroom for growth in everyday indulgence and seasonal gifting". “This launch is more than just a flavour extension – it’s a strategic move to broaden our relevance beyond orange, while building on the rituals and emotional connection that make Terry’s a festive essential.” The new flavour is available in major UK retailers for an RRP of £2.50.

General Mills will invest $54 million to expand its James Ford Bell Technical Center in Golden Valley, Minnesota, in what is said to be the largest upgrade in the facility’s history. The project will add a 35,000 square foot, two-storey pilot-plant wing, increasing total pilot plant capacity by over 20% to accelerate product development across key food and beverage categories. The new space will support the company’s focus on alternative proteins, sustainable packaging and functional foods, while reducing development-to-launch timelines. General Mills’ chief innovation, technology and quality officer, Lanette Shaffer Wernerm said: “This expansion is a critical step in ensuring General Mills remains at the forefront of innovation. The new wing will bring much-needed flexibility to pilot plant operations and empower cross-functional collaboration across our business units, enabling us to bring the next generation of consumer-centric products to market even faster.” Opened in 1960, the JFB Technical Center now houses around 1,000 R&D employees. The addition is set to open in fall 2027.